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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 233.1
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,073.0 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 18.4 g

View full nutritional breakdown of Chris' Slow Cooked Chili Non Carne calories by ingredient
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Chris' Slow Cooked Chili Non Carne

Submitted by: CHRISTURTLE

Introduction

Simple, fast, throw in the slow cooker meatless chili. Quick to prepare, just a few stirs throughout the day, and it's there, ready and waiting when you return home after a day at work. Simple, fast, throw in the slow cooker meatless chili. Quick to prepare, just a few stirs throughout the day, and it's there, ready and waiting when you return home after a day at work.
Number of Servings: 6

Ingredients

    3.4 servings Planet Organic Vegetarian Mince.
    2 x 400g cans diced tomatoes in juice.
    0.5 cup tomato paste.
    400g. can red kidney beans, drained & rinsed.
    420g. can five bean mix.
    20g. minced garlic.
    1.5 t. smoked paprika.
    3 t. minced chili.
    2 cups boiling water.
    3t. salt reduced vegetable stock powder.

Directions

1. Set slow cooker to HIGH setting.
2. Add all ingredients other than stock powder, stirring to combine as you add.
3. Cover and stir several times during cooking process.
4. If becoming a little dry, add some more boiling water, but not too much.
5. The slower your cooker, the lower the heat setting, the longer it will take, but the more the flavors will combine. Very forgiving, but make sure you don't allow it to dry out.
6. About 30 minutes before you are ready to serve, check flavor and adjust seasonings - I use stock powder rather than salt, but its up to you what you choose to add. Just remember to adjust calculations accordingly.
7. Serve - great with a warm, crusty bread roll on the side. Nice with a dollop of low fat sour cream on top. Nice over rice or over a mild tasting vegetable such as cauliflower. The sky's the limit so far as your imagination goes.

I get 6 serves from this recipe.

Number of Servings: 6

Recipe submitted by SparkPeople user CHRISTURTLE.






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